Strawberry, Mango, Avocado & Lentil Salad
The mix of aromatic mango, silky avocado, sweet-tart strawberries, tomatoes, and peppery-savory lentils in a balsamic dressing makes this a multidimensional salad.
Makes four servings
1 cup lentils
⅓ cup balsamic vinegar
four teaspoons vegetable oil, equivalent to olive or canola oil
¾ teaspoon salt
½ teaspoon pepper
1 pint strawberries, quartered
2 cups grape tomatoes or small cherry tomatoes, halved
2 medium mangoes, pitted, peeled, and minimize into ½-inch chunks (2 cups)
1 small Hass avocado, pitted, peeled, and minimize into ½-inch chunks (¾ cup)
1. In a big pot of boiling water, prepare dinner the lentils till tender however not mushy, about 25 minutes. Drain.
2. In the meantime, in a big bowl, whisk collectively the vinegar, oil, salt and pepper. Add the nice and cozy lentils and toss to mix.
three. Add the strawberries, tomatoes, mangoes and avocado, and toss once more. Serve at room temperature or chilled.
Vitamin per serving: 355 energy, 10g complete fats (1.5g saturated), 0mg ldl cholesterol, 21g dietary fiber, 56g carbohydrate, 16g protein, 458mg sodium.
Good supply of: beta carotene, fiber, folate, potassium, thiamin, vitamin B6, vitamin C.